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MasterChef Australia

Weds - Fri at 7.30pm TVNZ 1

Episode 6 - Orange and Chamomile Brulee

Billie McKay

Orange and Chamomile Brulee with Coconut Tuile

Serves 4



500ml thickened cream

2tbsp blood orange zest

2tbsp chamomile leaves

1 whole egg plus 4 egg yolks

1/2 cup caster sugar



2 egg whites

1/2 cup caster sugar

1/2 cup flour

60g butter, melted

2 tablespoons fresh coconut flakes



1/2 cup caster sugar

1 tablespoon chamomile leaves


To serve

2 tablespoons caster sugar


  • Preheat oven to 150C.
  • To make the brulee, place cream, orange zest and chamomile leaves in a saucepan and set over medium heat. Bring to a simmer, remove from heat and set aside to infuse for 20 minutes.
  • Meanwhile, place egg, yolks and sugar in a bowl and whisk to combine. While whisking, slowly pour hot, infused cream over the egg mixture until well combined. Strain mixture and pour into 4 x 150ml capacity ramekins.
  • Place ramekins in a deep tray or dish and fill with hot water 2/3 up the sides of the ramekins. Place in the oven to cook until set but still a little wobbly, about 30 minutes. Remove from oven and set aside.
  • To make the tuile, place egg whites in the bowl of an electric mixer fitted with a whisk attachment and whisk until soft peaks form. While continuing to whisk, sprinkle in sugar and whisk until stiff peaks form. Add flour and butter and whisk until combined. Stir in coconut flakes. Spread a thin layer of tuile mixture on a paper lined baking tray and place in the oven to bake until lightly golden, about 5-7 minutes. Remove from oven and set aside to become crisp.
  • To make praline, place sugar in a saucepan and set over medium heat. Allow to dissolve, without stirring, until golden. Remove from heat and pour over chamomile flowers spread on a paper lined tray. Allow to set then transfer to a food processor and process to a fine crumb. Set aside.
  • Once brulee is cool enough to handle, sprinkle 2 tablespoons sugar over the surface and caramelise with a blow torch.
  • To serve, place a caramelised brulee on each serving plate and add praline and tuile.